Subscribe to our Newsletter

Email*

Contact Us

For nutrition consulting, workshops and catering enquiries please visit our Contact page.

Media Enquiries

For media partnerships, presenting and speaking enquiries please contact the team at 22:
PHONE
02 9211 1322
EMAIL
[email protected]
[email protected]

PLANT BASED CAULIFLOWER LARB

Is cauliflower the vegetable that just keeps on giving? As it seems – Y.E.S. From its humble beginnings in the 80’s with that weird white sauce and parsley to where it stands today it sure has come a loooooong way in its time would you agree? We use it in our recipes for all the meals of the day – cauliflower steaks, whole roasted, little toasty florets, in salads, marinated you name it and now, yes folks, we’re popping it in with all our fave asian flavours to make a Cauliflower Larb!

So larb, and those new to it, is a national dish of Laos, but it is also eaten in other parts of Asia. The main ingredient you find in a traditional larb is a mince of some sort – chicken or pork, but we’re handing it over to the veggies for this one and cauliflower being quite a hearty veggie which holds its own when it’s finely chopped or ‘riced’ for instance is the perfect swap. We’ve teamed it with all the yummy traditional flavours of lemongrass, garlic, onion, chilli and lime and instead of serving in lettuce cups – also very delicious – we’ve gone instead with cucumber and green beans.

This CAULIFLOWER LARB is seriously delicious and a must make for any devoted cauli or asian food lover! Enjoy

CAULIFLOWER LARB 

GF : DF : SF : VEGAN

Serves 4

1/2 small head cauliflower (approx 4 cups florets)

2 1/2 tablespoons coconut oil

1/2 tablespoon finely chopped red chilli, seeds removed

1/2 bunch coriander, leaves picked, stems finely chopped

1 clove garlic, peeled and finely chopped

1 stalk, lemongrass, finely sliced

1 tablespoon mint leaves, finely chopped

3 asian shallots, white part only, finely sliced

1 teaspoon lime zest + 4 lime wedges to serve

100g green beans, trimmed

1 small lebanese cucumber, finely sliced

1 cup cabbage, finely shredded (opt: lettuce or lettuce cups)

Toasted peanuts, to serve

Dressing:

1/4 cup lemon juice, approx 1/2 lemon

2 teaspoons lime juice, approx 1/2 lime

1 teaspoon tamari

1 teaspoon coconut sugar

1 teaspoon chilli (optional)

To make the cauli into a consistency similar to mince, simply finely chop the cauli florets or place in a food processor and blitz until mince like and set aside. Place a frypan on medium heat and add coconut oil, chilli, coriander stems and garlic and fry until fragrant about 1-2 minutes. Add cauliflower and cook a further 10 minutes. Once cooked, remove from heat and allow to cool slightly then fold through lemongrass, mint, 1 tablespoon finely chopped coriander leaves, shallots and lime zest. Whisk together ingredients for dressing and toss through. Place on a platter or bowl with green beans, lebanese cucumber and cabbage, top with lime wedges and extra coriander leaves if desired and serve.

Jacqueline Alwill

Jacqueline Alwill is a qualified, practicing nutritionist, personal trainer, whole foods cook and most importantly mother to Jet. She is committed to improving the health, wellbeing and happiness of all individuals.

No Comments

Post a Comment

  • Back with my jurliqueaus family and in the kitchen wellhellip
  • If you going to eat plants do them reeeeeeally well!hellip
  • 3 SMOOTHIES to keep you inspired for brekky as thehellip
  • Summer in a bowl  As stone fruit come intohellip
  • The perfect entertainer! Our RP rolls are probably some ofhellip
  • Usually I share errrrrrythang when it comes to food buthellip